Fresh lobster shines in a locally baked artisanal bun at an Old Town Lunenburg, N.S., fixture.
Courtesy of Adam Bower of Grand Banker Bar & Grill, Lunenburg, N.S.
lb(s) (565 g) Nova Scotia lobster, bands removed
tbsp (30 mL) mayonnaise
tsp (5 mL) lemon zest
tbsp (15 mL) lemon juice
tbsp (15 mL) green onions, chopped
artisan-style hotdog bun
leaf leaf romaine hearts, chopped
handful of parsley, chopped
In stockpot, bring water to boil. Add live lobster; cook for about 10 minutes, until lobster is bright red. Remove; let cool. Crack claws and knuckles, removing meat. Reserve remaining meat for future use.
In bowl, mix together mayonnaise, lemon zest, lemon juice and green onions. Stir in lobster meat.
In oven, toast bun (fresh from your local bakery, if possible), until warm and crisp outside. Score down middle; fill with romaine.
Place lobster mixture on top of romaine; sprinkle with parsley. Serve with lemon wedge.